Time for participating in the two weeks of Blogging Marathon! If there is something I do not want to miss, then it is the interesting themes that Valli comes up with every month to leave us a little bamboozled with choices! Hehe… This month, it is BM #109 and the theme I have selected for these three days for this week is “Rice Dishes”. As Indians, rice is a very important part of our carb eating habits and not even a house doesn’t have their huge stock of rice. Having said that, I do not have a rice loving population in my house. On any given day, we would prefer the chapathi, poori or porotta over the rice. Having grown up in a home where rice is our staple for lunch, there are times when I really want to put up a full platter. My girls are not very excited about it, however if it is a special rice dish, then they are always in for it. Their main line is, “As long as it is not ‘saada chor’ (normal rice and curry)”.
So since the theme this week is based on elaborate rice dishes, I decided to take it up. I realized they are all non-veg recipes, so my veg followers and fellow BM bloggers, I sincerely apologize. OK, so today’s recipe is basically basmati rice cooked in stock, prepared of mutton bones and a lot of spices. I had mentioned in this post as to how good bone broth is for our bone density and health. Once during the weekend, I was actually wanting to make some Yakhni Pulao with mutton – I already have a Chicken Yakhni Pulao recipe on the blog – but it was too late to get some fresh meat and all I had were these bones. In the Yakhni style, the stock is made with bone-in meat and the rice is cooked in that stock. It is the same technique, just that there will be no meat in this dish.
It will be a plain pulao with the delicious aroma and kick of the stock, that can be served with any curry of your choice. I added some frozen peas just for a little bit of body, though my girls aren’t fond of it. I can’t always do things as per them, can I? Hehe… The one thing they loved about this pulao was there was nothing to throw away – all the whole spices, bones and every miscellaneous in it is drained off and it is just the flavor with the rice. I would have loved to add some fried onions and coriander leaves too, as it would add a delicious dimension, go ahead and do it if you are in a generous mood! Off to the recipe…
- FOR STOCK:
- 500 gm mutton bones
- 2 cups water
- Salt to taste
- 1 tbsp black pepper corns
- 2-3 black cardamom
- 5-6 green cardamom, split
- 2 bay leaf
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 3-4 dried red chillies
- 1 onion, roughly cubed
- FOR RICE:
- 2 cups basmati rice
- 2 tbsp ghee
- ½ cup thawed frozen peas (optional)
- Salt and pepper to taste
- Wash the rice well and soak for 30 minutes. Drain and set aside.
- Meanwhile, in a pressure cooker, combine all ingredients under "for stock". Pressure cook on high for 5-6 whistles. Switch off and allow the pressure to go by itself.
- Once pressure is gone, drain the stock by running it through a colander. Measure the stock. Add warm water to make it a total of 3 cups.
- In a large saucepan, melt the ghee. Add the drained rice and toss. Fry for five minutes.
- Add the stock and increase the flame to high. Bring it to a rolling boil. Add the seasoning and green peas.
- Bring the flame to bare minimum and cook till the water is all absorbed and rice is done. Toss the rice once in between to ensure even cooking.
- Serve hot with a dish of choice.
You may splutter some cumin seeds before adding the rice for extra flavor.
You can add fried onions and coriander leaves for garnish. I didn't since my family isn't very fond of it.